Ingredients
Scale
- 140 g or 5 oz unsalted butter
- 140 g or 5 oz unbleached all-purpose flour
- ¾ tsp baking powder
- ¼ tsp fine sea salt
- 175 g or 7/8 c granulated sugar
- 1 large egg yolk
- 2 large eggs
- 80 ml or 1/3 c milk, at room temperature
- ¾ tsp vanilla extract
Instructions
Have all ingredients at room temperature. Position a rack in the centre of the oven and preheat to 350°F.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until light and fluffy (2 minutes).
- On low speed, beat in the yolk until smooth. With the mixer running at medium-low speed, add the whole eggs, one at a time, mixing for at least 20 seconds after each addition. Stop the mixer and scrape the bowl and paddle.
- With the mixer running at the lowest speed, alternate adding the flour mixture and the milk in three steps, beginning and ending with the flour mixture; stop when just combined.
- Scrape the bowl one last time, add the vanilla, and mix at medium speed until the batter is smooth and fluffy (20 to 30 seconds).
- Spray the Backyard Bugs pan with a good-quality baking spray containing flour.
- Divide the batter between the cavities in the pan. Tap the pan against the counter to dislodge trapped air (protect your countertop with a cutting board). Bake until golden brown and a toothpick inserted in the centre comes out with only moist crumbs clinging to it (20-25 minutes.)
- Cool in the pan for 10 to 15 minutes and then invert onto a wire rack to cool completely.